Warm the insides …Chili -“Chilly”

shekinah — Mon, 17 Sep 2012 16:09:43 +0000

Chili is something as a kid I grew up with! It warmed you up on a cold night, you had it sitting around a campfire after a long hike through the woods and it made you smile from the inside. It was a staple, a go to comfort food that kept your insides warm. I always loved the name as a kid … Chili is how you felt outward but by the time the first bite hit your lips it sent a soothing comfort of warmth through your whole body. You felt loved in the inside. Chili is known for its name because it contains some form of chili in the dish and everyone has a chili recipe it is so personal such a variety of flavors and emotions. I think for me though Chili will always be remembered as the feeling you felt as a kid that transformed into a smile of warmth. Yes it makes me chuckle, it makes me ponder memories of fridged cold days that were heated by one spoon full to your mouth… it warmed you so fast it felt like the sun was shining on the inside.

For us we kneaded a change that could still capture those childhood memories ….

Warm the insides …Chili -”Chilly”

Ingredients

Chili Seasoning, flavor and thickener…

5 tsp. Chili powder

1 tsp. Paprika

1 tsp. Granulated Garlic

2 tsp. Cumin

1 tsp. Coriander

1 ½ TBS Onion Flakes

2 ½ tsp. Sea salt

1 tsp. Pepper

2-3 tsp. Z-Sweet/Swerve (*sweetener)

¼ C Coconut Flour(plus extra)

OPTIONAL! This will make it SPICEY-Hot!! 1TBS Red Pepper Flakes OR 1/8 tsp. cayenne

Chili Base

2 TBS Walnut Oil or Grape Seed Oil

2 lbs. Ground Turkey

2 Celery stalks DICED

6-9 Red/Yellow/Orange Mini Sweet Bell Peppers… OR 2 large (your choice) Bell Peppers DICED

1 Sweet Yellow Onion DICED

1 Medium Zucchini or Yellow crook neck squash DICED

2 -3 Garlic cloves MINCED/grated

2 (14.5 oz. ) Cans Diced Tomatoes including using the juice

1 ½ c Water

2 c Chicken Stock

Chili seasoning, flavor, thickener (recipe above)

Instructions

For Chili Seasoning, flavor and thickener…

Mix together in a small bowl. Set aside.

For Chili Base

Heat 1 TBS Oil in a skillet on medium high. Add ground Turkey, sprinkle with 1 TBS of the chili Seasoning that you set aside, stirring to mix the seasoning in and stir occasionally to break up clumps cook until no longer pink. About 7-10 minutes.
While meat is cooking Heat the other 1 TBS Oil in a large Pot (like a stock pot) on medium high. Add Diced Celery, Diced Bell peppers, Diced Onion, Diced zucchini/squash and Sauté until the onions are translucent stirring frequently, about 5-6 minutes. Then add the minced garlic and sauté for about another 30 seconds to a minute until fragrant. Add the diced tomatoes, water, chicken stock and Stir. Add the rest of the Chili seasoning you had set aside to your liking( if you use it all it will be spicy, half it will be less…adjust according to the Spice Heat level you would like with your Chili).
Once the Meat is browned/ no longer pink, drain the fat and add the Meat to the stock pot. Stir. Reduce heat to Low and simmer for about 1-2 hours to get the entire flavor mixed well. If you want to thicken your chili a little more than you can add a touch more coconut flour( a little goes a long way) and stir really well.
Ladle into bowls add toppings/ garnish if you desire. Enjoy

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Warm the insides …Chili -“Chilly”